Bacon and Carmelized Onion Tart

I've made this a few times and people seem to like it. You can make a lot of it ahead of time and serve it warm or room temperature.

Bacon and Caramelized Onion Tart

(Can be served in wedges or 1 inch squares)

Dough:

2 cups all-purpose four

½ tsp salt

1 cup cold, unsalted butter, chopped

2/3 cup ice water

Filling:

3 large yellow onions; julienned

2 tbs unsalted butter

Salt and freshly ground pepper

1 lb bacon; julienned

1 egg yolk

½ cup heavy (light works too) whipping cream

2 tsp fresh thyme leaves (using fresh makes a big difference)

Directions:

1. To prepare the dough: Place the flour, salt and butter in a medium bowl. Using a pasty cutter or fork, cut the butter into the flour until it forms pea-sized chunks. Add the water and mix with a fork until the dough just comes together (it should have visible streaks of butter). Form the dough into a disk, wrap in plastic and refrigerate at least one hour.

2. To prepare the filling: Cook the onions with the butter in a large saute’ pan over medium heat, stirring occasionally for 15-20 minutes or until the onions are golden brown and caramelized. Season with salt and pepper and cool to room temperature.

3. Cook the bacon in a large saute’ pan over medium heat for 10 minutes or until crisp. Drain on paper towels and cool to room temperature. Combine the bacon with the onions.

4. Preheat the over to 375°. Whisk together the egg yolk, cream and thyme in a small bowl.

5. To prepare tart: On a floured surface, roll out the dough to 1/8 inch thick and then press into an 8 or 9-inch tart pan, trimming any excess. Spoon the onion-bacon mixture on top of the dough, pour in the cream mixture, and top with freshly ground pepper.

6. Bake for 40 to 45 minutes, or until just firm to the touch and a light golden brown. Cool slightly and let it set before cutting and serving.

Tips:

I brown the bacon, caramelize the onions and make the dough the day before (or a couple of days for that matter). Then all I have to do is roll out the dough, make the egg/cream mixture and throw it all together.